Make-Ahead Biscuits & Gravy Bake Recipe

Make-Ahead Biscuits & Gravy Bake Recipe
Make-Ahead Biscuits & Gravy Bake Recipe photo by Taste of Home
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Make-Ahead Biscuits & Gravy Bake Recipe

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Biscuits and gravy are usually prepared separately but served together. I created a way to bake them all at once in this scrumptious casserole.—Nancy Mcinnis, Olympia, WA
MAKES:
10 servings
TOTAL TIME:
Prep: 20 min. + chilling. Bake: 25 min.
MAKES:
10 servings
TOTAL TIME:
Prep: 20 min. + chilling. Bake: 25 min.

Ingredients

  • 1 pound bulk pork sausage
  • 1/4 cup all-purpose flour
  • 3 cups 2% milk
  • 1-1/2 teaspoons pepper
  • 1 teaspoon paprika
  • 1/4 teaspoon chili powder
  • 2-1/4 cups biscuit/baking mix
  • 1/2 cup sour cream
  • 1/4 cup butter, melted

Directions

In a large skillet, cook sausage over medium heat 6-8 minutes or until no longer pink, breaking into crumbles. Discard drippings, reserving 1/4-cup in pan. Stir in flour until blended; cook and stir 1-2 minutes or until golden brown (do not burn). Gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir 2-3 minutes or until thickened. Stir in sausage, pepper, paprika and chili powder. Pour into a greased 13X9-in. baking dish. Cool completely.
Meanwhile, in a large bowl, mix baking mix, sour cream and melted butter until moistened. Turn onto a lightly floured surface; knead gently 8-10 times.
Pat or roll dough to 3/4-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place biscuits over gravy. Refrigerate, covered, overnight.
Preheat oven to 400°. Remove casserole from refrigerator while oven heats. Bake, uncovered, 22-25 minutes or until gravy is heated through and biscuits are golden brown.
Freeze option: Cover and freeze unbaked biscuits and gravy. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 400°. Bake as directed, increasing time as needed until gravy is heated through and biscuits are golden brown. Yield: 10 servings.
Originally published as Make-Ahead Biscuits & Gravy Bake in Breakfast & Brunch Bookazine 2015, p20

  • 1 pound bulk pork sausage
  • 1/4 cup all-purpose flour
  • 3 cups 2% milk
  • 1-1/2 teaspoons pepper
  • 1 teaspoon paprika
  • 1/4 teaspoon chili powder
  • 2-1/4 cups biscuit/baking mix
  • 1/2 cup sour cream
  • 1/4 cup butter, melted
  1. In a large skillet, cook sausage over medium heat 6-8 minutes or until no longer pink, breaking into crumbles. Discard drippings, reserving 1/4-cup in pan. Stir in flour until blended; cook and stir 1-2 minutes or until golden brown (do not burn). Gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir 2-3 minutes or until thickened. Stir in sausage, pepper, paprika and chili powder. Pour into a greased 13X9-in. baking dish. Cool completely.
  2. Meanwhile, in a large bowl, mix baking mix, sour cream and melted butter until moistened. Turn onto a lightly floured surface; knead gently 8-10 times.
  3. Pat or roll dough to 3/4-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place biscuits over gravy. Refrigerate, covered, overnight.
  4. Preheat oven to 400°. Remove casserole from refrigerator while oven heats. Bake, uncovered, 22-25 minutes or until gravy is heated through and biscuits are golden brown.
  5. Freeze option: Cover and freeze unbaked biscuits and gravy. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 400°. Bake as directed, increasing time as needed until gravy is heated through and biscuits are golden brown. Yield: 10 servings.
Originally published as Make-Ahead Biscuits & Gravy Bake in Breakfast & Brunch Bookazine 2015, p20

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